MICROWAVE PEANUT BRITTLE

Prep Time:5 min

Total Time:16 min                                            

Makes:1 lb. or 10 servings

 

Ingredients:

1 cup sugar

1/2 cup  light corn syrup

1-1/2 cups dry roasted Peanuts

1 Tbsp.  butter

1 tsp. vanilla

1 tsp.  baking soda

 MICROWAVE sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min. Stir in peanuts. Microwave an additional 3 to 5 min. or until golden brown.

ADD butter and vanilla; stir until butter is completely melted. Microwave 1 min. Stir in baking soda. (Mixture will foam.)

SPREAD mixture onto baking sheet, Silpat liner recommended.  Cool completely.

 Break into pieces.

EASY BUTTERMILK SUBSTITUTE

 

You're in the middle of making a recipe that calls for buttermilk, but you are all out!

 Don't panic....you can make your own!

 

 

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

BACON STUFFED MUSHROOMS

Bacon Stuffed Mushrooms

1  Container Onion & Chive Cream Cheese

1/2  Cup Real bacon bits

2  Lbs.  button mushrooms, cleaned and stems removed

Black pepper, optional                                    

 

In a bowl, mix together the cream cheese, bacon & pepper to taste.

With a teaspoon, stuff the mushroom caps just above the rim.

Place on baking sheet and bake at 375 degrees about 20 minutes.

Best when served warm.

 

 

**These are a hit every time I cook them for parties.

     No matter how many I make, there's never enough!!

VEGGIE FAJITAS

VEGGIE FAJITAS

 

1 large onion, sliced

1 Lb. mushrooms, sliced

2 squash or zuchinni, sliced                 

2 fresh tomatoes, diced          

2 handfuls baby spinach

1-2 cloves garlic, chopped

1 jalapeno pepper, sliced

Salt & pepper

Olive Oil

Water or chicken broth(about 1/4 cup)

 

Coat a cast iron or heavy bottom skillet with 2 T. olive oil and heat to medium high heat.

Add all veggies except the spinach and cook until tender. Add liquid just enough to keep veggies from burning. When veggies are almost done, add the spinach and cook another 2-3 minutes.  Add salt and pepper to taste. *You want your veggies tender, but not over cooked.

 

If desired, grilled chicken or shrimp can be cooked and added to veggies.

 

Spoon fajitas mix into corn or flour tortillas, and top with lime & fresh cilantro.

EAT YOUR GREENS

Dark Green Vegetables will serve your protein needs and provide your body with calcium, chlorophyll, vitamins, minerals and amino acids.

Broccoli, spinach and kale are the highest sources of plant protein.
So, if you are trying to reduce your blood pressure and cholesterol,
cut back on your animal proteins and replace them with extra servings of these.

Broccoli is great steamed or roasted. Kale and spinach are great sautéed with a touch of olive oil, added to soups or stews, and are delicious added to your morning smoothie.

Daily Dish 07/30/13 ~Oatmeal Cookies~

Good For You Oatmeal Cookies

1 cup coconut oil
1 1/2 cups organic coconut palm sugar

1 teaspoon vanilla extract
2 eggs
1 1/2 cups 100% whole wheat flour                
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups old-fashion rolled oats, uncooked

 

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the coconut oil and the palm sugar and beat with an electric mixer until very creamy. Add the vanilla extract and eggs, and beat again until mixed.

In a small bowl, sift together the flour, baking soda, cinnamon and salt. Add it to the creamed mixture. Add the oats & Mix together.

Drop heaping teaspoons of batter onto the prepared baking sheet. Leave plenty of room for the cookies to spread. Bake until the cookies are cooked in the middle, 10 to 12 minutes. Remove the cookies from the oven. Cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely.

Makes 3-4 dozen cookies.

All of these ingredients like the coconut oil and palm sugar can be found in the baking section of most grocery stores.

Daily Dish 07/29/13 ~GUACAMOLE~

GUACAMOLE

2 large ripe avocados                     ¼ cup finely chopped onion

2 T. fresh cilantro, chopped          1 T. lime juice

1 Tsp. minced jalapeno                  ¼ Tsp. ground cumin

¼ Tsp. minced garlic                       ¼ Tsp. sea salt

Pinch of cayenne        

                                                                                           

Chunky Guacamole

 

 

Cut avocados in half & remove large seed. Scoop out the avocado with a spoon. In a bowl, combine all ingredients and mash with the back of a fork, mix well but leave a little chunky.

DO NOT mix until smooth! Real guacamole is chunky!

 Adjust seasoning to taste. Serve immediately with tortilla chips.

 

Approx. 4 servings

Tip Of The Day 07/28/13 COCONUT OIL

Natural Beauty In A Jar

 Coconut Oil is great to use when cooking in place of butter or oil, but did you know it is also wonderful for your face ?

 

Use organic virgin coconut oil to remove makeup. The makeup slides right off your face when used in a gentle circular motion.

 

As a facial scrub, add a tablespoon of brown sugar to enough coconut oil to cover your face. Mix thoroughly and gently use in a circular motion and rinse.  I noticed immediate results and your face feels amazing!

 

Note: I store the coconut oils I use for my face in separate containers. The plain is best stored in a medium to large wide mouthed jar, while the scrub works great in a smaller container. You can also add a few drops of lavender essential oil to the scrub mixture for a calming effect for your face. The lavender is great if you have blemishes, rosacea, or very mild sunburn.

Daily Dish 07/28/13 CHOCOLATE LAVA CAKES

CHOCOLATE LAVA CAKES

 

6 (1-ounce) squares bittersweet chocolate

2 (1-ounce) squares semisweet chocolate

10 tablespoons (1 1/4 stick) butter, NOT margarine

1/2 cup all-purpose flour

1 1/2 cups confectioners' sugar
3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons orange liqueur

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard or ramekin cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Sprinkle with a little confectioners sugar and top with berries & whipped cream, or drizzle with caramel sauce.

 

 **Caramel Sauce 

1 packed cup brown sugar

1/2 cup half-and-half

4 tablespoons butter

Pinch salt

1 tablespoon vanilla extract  

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, drizzle carefully over the lava cakes.

 

  Can let caramel cool slightly and pour into a jar to reserve for later use. Refrigerate up to 2  weeks, then reheat on very low heat in saucepan.